Make 12-16 squares
For the base:
100g dates, pitted
130g toasted almonds
1½ tbsp coconut oil or margarine, melted
Pinch of salt flakes
For the date caramel:
125ml maple syrup
230g dates, pitted
90g peanut butter
60ml coconut oil, melted
For the topping:
100g dark chocolate
¼ tsp vegetable oil
- Line a 19cm square tin with parchment paper. In a food processor, whizz together the dates, almonds and oil until smooth. Press into the tin and leave to set in the refrigerator for one hour.
- In a food processor, whizz together all of the ingredients for the date caramel for two minutes until smooth. Spread this mixture over the base.
- Melt the chocolate and oil in the microwave or over a double boiler and pour this mixture over the caramel. Sprinkle with sea salt and place in the refrigerator for one hour to set.
- Using a sharp heated knife, cut the bake into 12-16 pieces.
Per Serving 243kcals, 13.9g fat (6.6g saturated), 29.1g carbs (23.5g sugars), 4.1g protein, 3.2g fibre, 0.044g sodium